by Marisa Fox-Bevilacqua

Passover brings out the chef in me. Not only do I remember the tasty dishes my mom used to whip up and crave them, I’m driven to tinker in the kitchen and see if I can please my own kids–within the strict Passover parameters. Since pancakes are a proven breakfast crowd pleaser in my household, I was determined to recreate my mom’s boobalehs, which is a Hebrew term of affection that means “little doll.” Made out of matzoh meal and fluffier than their year-round counterparts, these yummy treats taste more like French toast to me. My mom used to sprinkle sugar over them, but you can also add cinnamon or ginger and serve them with a side of applesauce. Or else slather on the jam, pour on the maple or chocolate syrup, top them with fresh berries and creamy yogurt, or whatever your heart desires. One morning, I even mashed up some super-ripe bananas and added them to the mix along with chocolate chips, and watched my kids eat with abandon. However you serve them, you just might get called “boobaleh” for trotting these out.

Ingredients:

1/2 cup matzoh meal

1/4 cup milk

1 teaspoon salt

4 eggs, separated

2 tablespoons canola oil

Directions:

1. Pour milk over matzoh meal.

2. Add salt to egg yolks and beat well. Then pour it over the matzoh meal and let stand for 5 minutes.

3. Beat egg whites until very stiff and fold them into yolk mixture.

4. Grease a frying pin or skillet, and heat. Drop mixture by the spoonful and brown on both sides.

Serves four